REPORTS OF COMMITTEES. 



Market garddn— 1st, Alexander Shand, Williamstown, $6; 2d, William 

 C. French, West Stockbridge, 4. 



Flower gardens by professional gardener— 1st, Mrs. S. L. Pollock, Pitts- 

 field. $5; 2d, Mrs. E. II. Kellogg, Pittsfield, 3. 



Fower gardens by non-prafessional gardener — 1st, Henry J. Janes, Pitts- 

 field. £4; 2d, Mrs. John S. Barton, Dalton, 3; 3d, Mrs. Dwight Andrews, 

 Sheffield. 2; 4th, Mrs. J. B. Farnham, Cheshire. 1. 



Committee — Henry A. Barton, Harvey Henry. 



CHEESE. 



Dairy— Fred. M Ford, Sheffield, $5. 

 Factory — F. D Prince, Cheshere, $4. 

 Dairy—Mrs. Alfred Raymond, Pittsfield, $3 

 Sage— Mrs. W. H. Smith, Lanesboro, $3. 

 Committee — R. G. Hermance, Mrs. Nichols. 



BREAD and BISCUIT. 



Cole- 



Wheat Bread— 1st, Mrs. Mary Fassel, Pittsfield, $3; 2d, Mrs. J. F. 

 man, Richmond, 2; 3d, Mrs. E. Phillips, Pittsfield, 1. 



live Bread— 1st, Mrs. Sanford Foot, Pittsfield, $3; 2d, Mrs. Alvin French, 

 Pittsfield, 2; 3d, Mrs, J. S. Barton, Dalton, 1. 



Brown Bread— 1st, Mrs. W. G. Earner, Pittsfield, $3; 2d, Mrs. J. A. 

 Royce, Lanesboro, 2; 3d, Mrs. J. C. Raymond, Hinsdale, 1. 



Graham Bread— 1st, Mrs. A. C. Smith, New Ashford, $3; 2d, Mrs. II. F. 

 Wood, Cheshire, 2; 3d, Miss E. C. Benjamin, Pittsfield, 1. 



Biscuit— 1st, Mrs. E. II. Kellogg, Pittsfield, $3; 2d, Mrs. Henry A. Reed, 

 Lanesboro, 2; 3d, Miss Sarah Mooney, Pittsfield. 1. 



Committee — H. M. Pierson, Mrs. J. B. Hull. 



BUTTER. 



First, Mrs. L. D. Wood, Lanesboro, $7 ; 2d, Miss Alice E. Hale, Hins- 

 dale, (>: 3d, J. P. Ballard, Alford. 5: 4th, Mrs. Win. A. Taleott, Lanesboro, 

 4 : 5th, Mrs. II. A. Ford, Windsor. :! : 6th, Mrs. F. W. Milligan, Pittsfield, 

 2; 7th, R. A. Pierre, Pittsfield, 1. 



The milk was set in shallow pans thirty-six honrsand then skimmed into an 

 earthen jar, stood until slightly acid and was then churned in a Davis swing 

 churn and f of an onnce of salt was added to each pound of butter. It, 

 stood twelve hours and was then packed. 



Mrs. L. D. Wood, Lanesboro, Mass. 



This is to certify that this butter was made from Grade Jerseys. The 

 milk was set in shallow pans for twenty-four hours, then skimmed and put in 

 a stone jar at a temperature of about 55 ° and then brought to a tempera- 

 of62° to 64 - and churned in a Dash (hum, washed in two waters and 

 then salted with f of an ounce of Ashton salt to a pound of butter and then 

 stood for twenty-four hours. It was then worked with a wooden ladle and 

 packed in stone jars. Mrs J. P. Ballard, Alford, Sept. Kith, 1887. 



This butter was made from Grade Jerseys mostly. The milk was set in a 

 Perfection Creamery, allowed to stand 24 hours until slightly changed and 

 then drawn off and churned in a common crank bhurn. It was salted with 

 one ounce of salt to a pound of butter and partly worked, and twenty-four 

 hours later it was worked again and put in the jar. 



W.m. A. Talcott, Lanesboro, Sept. 13, 1887. 







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